264883 MENU-AIDDs increases resident participation and staff capacity in group home food systems

Sunday, October 28, 2012

Kathleen Humphries, PhD , Rural Institute on DIsabilities, The University of Montana, Missoula, MT
Bethany Rigles, MA , Research and Training Center on Disability in Rural Communities, The University of Montana, Missoula, MT
Lacey Wilson, MPH , Nutrition Sciences Department, The Sage Colleges, Troy, NY
This presentation reports on two elements of the MENU-AIDDs (Materials supporting Education and Nutrition for Adults with Intellectual or Developmental Disabilities) efficacy study undertaken with residential services providers. While several measures of dietary intake and physiological change are measured in the study, in this presentation we want to focus on the variables “consumer participation” and “staff capacity.” Both of these constructs improved significantly with the implementation of the MENU-AIDDs program in the study sites. Together with a council of consumer advocates, we developed a measure of food system participation for individuals who reside in community-based group homes. The parameters include direct participation in food-related tasks (e.g. menu planning, cooking), expressed interest and preferences related to food, the extent to which home staff are aware of the individual's preferences and special dietary needs, and the extent to which the individuals' food preferences were reflected in the home menus. Direct care staff in the group homes were responsible for many of the food related tasks, including meal and menu planning, grocery shopping, cooking, accommodating individuals' special dietary needs, and appropriately encouraging healthy eating behavior. This staff capacity was measured at baseline and six months post-MENU-AIDDs training in the study group homes. Significant improvements were shown in staff capacity, including competence and self-efficacy. MENU-AIDDs has been shown in the past to improve menu quality, dietary intake, body weight status, and gastrointestinal function. This is the first time a controlled examination has shown results for consumer participation and staff capacity considerations.

Learning Areas:
Administer health education strategies, interventions and programs
Chronic disease management and prevention
Diversity and culture
Social and behavioral sciences

Learning Objectives:
Describe the characteristics of participation in a food system and how it improves quality of life and nutritional health.

Keywords: Disability, Nutrition

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am the PI on this project, having written the proposal for the research and directly supervising all elements of the project, including presenting it.
Any relevant financial relationships? Yes

Name of Organization Clinical/Research Area Type of relationship
Good Nutrition Ideas Nutrition research Employment (includes retainer)

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.